Bento Cake
1.
Mix the milk, soybean oil and a part of sugar. Stir until the sugar dissolves.
2.
Add egg yolk and stir until uniform.
3.
Add the sifted low-gluten flour and cocoa powder, and stir until smooth and without particles.
4.
Add the last part of sugar to the egg white and refrigerate for later use.
5.
Beat the refrigerated egg whites with an electric whisk until wet and foamy.
6.
Take one-third of the meringue, mix with the egg yolk paste, and mix well.
7.
Pour the evenly mixed batter into the meringue, mix and stir until there are no particles.
8.
Pour the batter onto a baking pan lined with greased paper and scrape it flat with a spatula.
9.
Preheat the oven in advance, turn on the heat for 180 and lower for 150, and bake for 15 minutes.
10.
After baking, tear off the oil paper and let it cool, and plant 4 pieces of cake for later use.
11.
Add powdered sugar to the cream and beat 80% with an electric whisk.
12.
Prepare a bento box and draw a picture you like on the surface.
13.
Put greased paper on the box, put the cake body, and squeeze the cream.
14.
Add fruit in the middle.
15.
Put on the second cake slice and squeeze the cream.
16.
The surface is freely decorated.